This may be one of my favorite recipes. I’ve made it so many times over the past six years, which is when I first started making pot pies. And surprise! I’m actually going to share the recipe with you, because it is one I’ve sort of developed on my own. It’s a combination of a number of other recipes, from which I took my favorite things and put them together to make the ultimate go-to recipe.
I call it a poultry pie because I throw whatever I’ve got in there. Chicken, turkey, duck – it’s all good. It’s perfect for using up leftover Thanksgiving turkey. In fact, I freeze 2-3 baggies of leftover turkey meat each just to use for meals like this. It’s why I do a 15-pound turkey even when it’s just the three of us for Thanksgiving. Turkey pot pie is perfect for the winter, and it’s meals like this that make me think it wouldn’t be so bad to have longer, colder winters. Fortunately, even warm(ish) Texas winters benefit from the occasional pot pie, so I still don’t have to put up with snow just to satisfy a pot pie craving.
Also, a note about the pie crust: I do a single crust on my pot pies. Double crusts are better, yes, but single crusts are easier and healthier. I don’t do a layer of crust in the pan, just on top of the filling. This makes things a little messier but does not effect taste. Often, I counter the messiness by making individual pot pies, which are much easier to deal with anyway. They’re a cinch to heat up for leftovers, and they freeze fantastically. I usually get 4 6″ ramekins and 2 4″ ramekins (all generously sized) out of one batch. The adults get one of the larger ramekins, and Miss H gets a small one.
Speaking of Miss H, she likes pot pies, for the most part. What she eats depends on her mood. Sometimes the meat, sometime the veggies (but not the mushrooms), sometimes the potatoes, always the pie crust. The recipe I use for the pie crust is one from Julia Child, and it is the best pie crust I have ever had. I’ve been making it for four years, and it’s comes out perfect (almost) every time. The times it has not come out perfect has been from my own error. I love this pie crust. I could eat it by itself. So could Miss H.
Anyway. Pot pie. Here it is. Feel free to play with it. Add onions or celery if you like. Parsnips would be a nice addition. The husband occasionally gets nostalgic for frozen peas. Sometimes I leave out the corn. And I’d really like to try it with sweet potatoes instead of white potatoes.
Poultry Pot Pie
- 2 tablespoons butter
- 1 tablespoon olive oil
- 16 oz mushrooms, chopped
- 1 medium potato, peeled and cut into 1/2″ pieces
- 2 medium carrots, cut into 1/2″ pieces
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup corn
- 1/4 cup cream
- 2 tsp poultry seasoning
- 2 cups shredded cooked poultry
- 1 disc of uncooked pie dough (~12 ounces)
- Heat oven to 400.
- In a saucepan, heat butter and oil over medium heat. Add mushrooms and saute until lightly browned, about 4 minutes. Add the potato and carrots and saute until tender.
- Stir in the flour until blended. Gradually add broth. Bring to a boil. Simmer, cooking and stirring for 2 minutes or until thickened. Stir in corn, cream, and seasonings. Stir in poultry.
- Spoon into an ungreased 2-quart casserole dish or into individual ramekins. Roll out pie dough to fit over top of the casserole(s). Place over the filling and trim, seal, and flute edges. Cut slits in pastry to vent. Bake until golden and bubbly, about 45 minutes for a large casserole or 30 minutes for ramekins. Let stand 10 minutes before cutting.